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Yogurt with positive effect on obesity (Hiroshima University, prof.Masanori Sugiyama)
Plant-derived lactic acid bacteria that reach the intestines alive
Most yogurts are produced by fermenting milk with animal-derived lactic acid
bacteria (LAB), but these bacteria cannot resist gastric and bile acids. Plant- derived lactic acids are highly resistant to gastric and bile acids and are known to reach the intestines alive, but these lactic acid bacteria usually do not ferment in milk. By using sake lees as growth agents for lactic acid bacteria, Prof. Sugiyama et al. have succeeded in producing “yogurt using plant- derived lactic acid bacteria LP28, which was found to greatly improve steatosis liver hepatitis in experiments with obesity mice. To access the rest of the information on this page,
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